1 large beef round steak, tenderized, cut in 1-inch strips
3 tbsp. vegetable oil
1 (10 oz.) can cream of mushroom soup
1 (15 oz.) can beef broth
1 medium onion chopped
1 large bell pepper, sliced into thin strips
2 large cloves garlic, minced
1 stalk of celery, chopped
1 tbsp. Worcestershire sauce
3 tbsp. ketchup (Hunts)
1 tsp. Kitchen Bouquet (browning and seasoning sauce)
dash of Tabasco sauce or red pepper sauce
1/4 cup dry white wine (optional)
2 beef bouillon cubes
1/2 tsp. grated lemon peel
1/2 tsp. pepper
1 tsp. salt
1/2 tsp. dry mustard
1/2 tsp. paprika
1/2 tsp. dried dill weed
1/2 tsp. dried thyme
1 tsp. parsley
1 cup sliced, fresh mushrooms
1 (12 to 16 oz.) pkg. Dutch wide egg noodles
3 tbsp. corn starch mixed with 1/3 cup water
1/4 cup thick cream
1 1/2 cups dairy sour cream
4 tbsp. (1/2 stick) butter (for noodles)

Beat the crap out of the round steak with a meat tenderizer. Slice it in 1-inch long strips and 1/4-inch wide, removing all visible fat.

Sauté beef strips in oil, on medium-high heat for about 3 minutes, until brown. Turn heat down to medium. Add cream of mushroom soup and mix it well until smooth. Slowly add beef broth, stirring constantly so you don't get lumps. Add everything else, except noodles, corn starch mixture, sour cream, thick cream and butter. Bring to a slow boil. Cover and simmer for 30 minutes.

Boil up egg noodles until tender, about 8 minutes.

While the egg noodles are cooking, mix corn starch with water and slowly add it to the boiling stroganoff mixture, stirring constantly so you don't get lumps. Then slowly stir in thick cream and dairy sour cream.

Drain noodles when they're done and put half a stick of butter in the pot that you boiled the noodles in. Add noodles on top and stir them until all the butter is melted and all the noodles are coated.

Serve noodles with stroganoff poured on top of them. Enjoy!

Submitted by: Suzette' Weese